How To make Ginger Bread Cookies In a Ginger Bread Bowl
1 cup butter
3/4 cup brown sugar, packed
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups all-purpose flour
1 Tablespoon baking soda
1 teaspoon salt
1 teaspoon ea. ginger,cloves,cinnamon,allspice -- ground
Cream butter and sugars. Beat in molasses. corn syrup, and eggs until smooth. In a separate bowl combine remaining ingredients and blend. Stir the flour mixture into the creamed mixture. Dough will be stiff. Divide dough into fo
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Classic Gingerbread cookies recipe (No chill!) | 12 days of EASY Christmas cookies (Day 11)
This easy no chill gingerbread cut out cookie recipe is a must for the Christmas season! With the perfect balance of warm winter spices, rich molasses flavour and just a hint of sweetness this classic gingerbread cookie recipe is sure to be a hit! These easy cut out Christmas cookies can be baked to have a nice soft texture or baked longer for a crispy gingerbread cookie. This gingerbread recipe is also great for making gingerbread houses. The dough can be prepared and cut in advance and the unbaked cookies can be stored in the freezer for 1-2 months to bake fresh for Christmas! Jut remove the cookies from the freezer and place on parchment(optional) lined cookie sheets 30 minutes before baking!
Gingerbread cookie cutouts recipe:
Ingredients:
1 cup softened butter 226g
1 cup packed brown sugar 180g
1/2 cup molasses 65g
2 large room temperature eggs 100-120g
1/3 cup corn starch 50g
2 teaspoons cinnamon 5g
1 tablespoon ginger 8g
1/8 teaspoon ground cloves .33g
1/2 teaspoon fine sea salt 1.5g
4 cups all purpose flour * 520g
Optional glaze/icing for decorating (recipe below)
Optional 1/4 cup sugar for dipping 50g
*You may need up to an additional 1/3 cup (45g) of all purpose flour
Directions:
Preheat oven to 350F/175C. In a small bowl combine corn starch, spices and salt. Whisk until well combined. In the bowl of a stand mixer or a large bowl combine softened butter and packed brown sugar. Using your paddle attachment cream this on low for two to three minutes or until the butter and sugar are well incorporated and the mixture is light in color. Add molasses and mix on low until combined. Add in two large room temperature eggs and mix until well combined. It's important to scrape down your bowl throughout this process. Add in cornstarch, salt and spice mixture and mix until it's just incorporated. Start adding flour gradually, mixing after each addition. Once the full four cups has been added if the dough is still sticky add up to an additional 1/3 of a cup of flour. Divide it into four balls and flatten those into discs. Next you will need to generously flour your rolling surface or cutting board. Place a disk of dough onto the surface and then lightly flour the top as well. Roll this to about a quarter inch thickness ensuring that you turn your dough and add more flour as needed so it doesn't stick. Cut out desired shapes and place onto parchment lined cookie sheets. For a soft cookie bake for seven to nine minutes and for a crispier cookie bake for 10 to 12 minutes. Allow them to cool on the pan for a few moments and move them to a wire rack to finish cooling completely. Decorate with your favourite glaze or icing. I'll include my glaze recipe as well! Dip into sugar for a sparkly snow effect!
Easy glaze icing recipe:
Ingredients:
1 cup powdered sugar 100g
1 tablespoon water 15g
1/2 teaspoon vanilla 2g
Directions:
In a small bowl combine all ingredients, whisking until you have a smooth icing with a fairly thick consistency. You want it to be thick enough to stay where you pipe it, but still be fluid. Use a piping bag with a small hole cut in the tip or your favourite piping tip to decorate your gingerbread cookies!
Join us tomorrow for the final recipe in this 12 days of Christmas cookies series. I'll link the rest of the series here!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
Gingerbread Man Cookie Recipe - Laura Vitale - Laura in the Kitchen Episode 253
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Gingerbread Recipe: How to Make Gingerbread Dough from Cookies Cupcakes and Cardio
Learn how to make homemade gingerbread dough.
Candyland Gingerbread Castle Cake:
Watch our other Christmas videos:
See our detailed gingerbread dough recipe blog post here --
How to Make a Gingerbread House:
How to Make a Gingerbread Man:
Items used in this gingerbread recipe:
• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cinnamon
• 3/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup molasses
Gingerbread Dough Procedure:
Mix together flour, baking soda, salt and spices in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add in the egg and molasses and continue to mix until combined. Add flour mixture and mix on low speed until the dough is mixed together. Separate dough into two discs and wrap each in plastic wrap. Place in fridge for at least one hour. When dough is ready to be used, roll it out to about 1/4 thickness and cut as desired. Cookies can be baked in the oven at 350F for around 14 minutes.
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